This creamy, garlicky dip loaded with olives is absolutely addictive! Serve with your favorite crackers and firm sliced veggies, such as carrot slices, celery sticks and cucumber rounds.
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2 8 ounce blocks of cream cheese
2-3 cloves garlic (3 if you are a garlic lover)
1 5.8 ounce jar of Pearls Pimiento Stuffed Olives, drained (with 2 T brine reserved)
2 tablespoons olive juice/brine
1/4 cup milk
Cut each block of cream cheese into six cubes and set aside to soften. Add garlic to work bowl and pulse until very fine. Scrape down sides of work bowl with a spatula and add the olives and reserved brine. Pulse 2-3 times until olives are chopped. Add cream cheese and milk. Pulse mixture until well blended, and scrape down sides of work bowl and pulse again if needed. Transfer to a bowl and cover tightly. Refrigerate for three hours, or overnight, for the best flavor.